Mini Rudolph Veggie Burgers

Decoration

1. Prick the potato and cook in the microwave for 10 minutes until soft. Leave to cool, then scoop out the potato flesh into a bowl.
2. Put the grated courgette and carrot into clean tea towel. Squeeze out the liquid. Add to the bowl.
3. Cook the leek and mushrooms in a saucepan with 1 tsp of oil for 5 minutes until soft and any liquid from the vegetables has been evaporated. Cool and add to the mixture.
4. Add 100g of breadcrumbs, thyme, soy sauce, tomato ketchup, Parmesan cheese. Season lightly and mix well.
5. Shape the mixture into 15 mini burgers, each around 6cm in diameter, and coat in the remaining breadcrumbs and chill in the fridge for 10 minutes.
6. Heat a frying pan with 2 tbsp of oil. Fry the burgers on both sides for about 8 to 10 minutes until golden and cooked through. Allow them to cool slightly before assembling your mini Rudolphs.
7. Spread a little mayonnaise onto the base of each burger bun, then add the lettuce, veggie burger and top of the bun. Add the edible eyes using a little mayonnaise.  Attach the tomato nose using a cocktail stick or thin straw and insert the pretzel antlers.
8. Remember to remove cocktail sticks before serving to children.